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David DiSalvo

Biography

With a desire to learn French Cuisine, Chef David Di Salvo began his quest to be a chef at The French Culinary Institute in New York City to fulfill a desire to learn French Cuisine. During his time at FCI, Di Salvo was trained by Master Chef Jacques Pepin, from whom Chef Di Salvo attributes the foundation of his career, skills and style.

Chef Di Salvo expanded his experience at Michelin-star restaurants Blaue Gans and Wallse, where he worked for for Austrian Master Chef Kurt Gutenbrunner and under Pastry Chef Pierre Reboul, along with Master... READ MORE

With a desire to learn French Cuisine, Chef David Di Salvo began his quest to be a chef at The French Culinary Institute in New York City to fulfill a desire to learn French Cuisine. During his time at FCI, Di Salvo was trained by Master Chef Jacques Pepin, from whom Chef Di Salvo attributes the foundation of his career, skills and style.

Chef Di Salvo expanded his experience at Michelin-star restaurants Blaue Gans and Wallse, where he worked for for Austrian Master Chef Kurt Gutenbrunner and under Pastry Chef Pierre Reboul, along with Master Sommelier Aldo Sohm. His work at these dining destinations focused on pastries, but he was able to partake in different areas throughout his experience there. In 2007, David moved back Southern California, where he took a chef role at Mille Fleurs in Rancho Santa Fe before taking a position as Head Event Chef for one of San Diego’s most successful fine catering companies.

In 2011, Chef was named the first Chef de Cuisine at West Steak and Seafood. During his time there, he and his team were rated the #1 seafood restaurant by Zagat, as well as earning a nomination for Best Chefs in America.

His pursuit of culinary service, artistry and excellence brought him back to New York where he is the Executive Chef at STK Downtown.

What is your favorite NYC restaurant? And what is your go-to dish? Hometown BBQ in Red Hook Brooklyn. Go-To dish: BBQ Beef Ribs
What is your ultimate meal? Pizza DiFara in Brooklyn
What three things are always in your pantry? Mustard, Arequinoa Olive Oil from Spain, Sea Salt
If you weren't a chef, what would you be? EducatorIf you could cook with anyone, who would that be? Joel Robuchon
What’s your favorite NYCWFF memory? Burger Bash